This is one of our favorite breads and best part…it takes no time at all and there is no need to let it rise!
500 ml/16.90 oz lukewarm water
40 g/1.41 oz fresh yeast or 2 small sachets of dry yeast/4 ½ teaspoons dry yeast
(1 of my dry sachets weighs 7 g/0.24 oz)
500 g/17.6 oz /a bit more than 4 cups whole wheat/spelt flour
50 g/5 tablespoons sunflower seeds
50 g/5 tablespoons sesame seeds
50 g/5 tablespoons flax seeds
2 tablespoons vinegar
1 tablespoon fine salt
Dissolve the yeast in the lukewarm water. Place your bowl on the digital scale and reset the scale. Weigh all the rest of the ingredients directly in the bowl. Mix everything with a spoon. The dough will be pretty wet and runny, that is how it is supposed to be. You won’t be able to knead it even if you wanted to.
Grease a loaf pan (circa 30 cm long) with butter. Put the dough inside, level it a bit with the spoon.
Put the loaf pan in the COLD oven and set the temperature at 200 degrees Celsius/400 degrees Fahrenheit.
Bake for 1 hour. Take the bread out of the pan, check if it’s ready by raping it with hat is should sound hollow. The underside of the bread should also be a deep golden brown. If it is not that place it in the oven for another 10 minutes, directly on the rack, upside down and without the pan.
Take it out of the oven and let it cool down on a wire rack. Enjoy warm (with salted butter) or cold with anything else you like.